Wednesday, November 01, 2006
Like many other famous Italian entrees, this dish had a humble beginning. I've been told that the immigrants created this dish because it was fairly cheap to make and it would fill and warm you up at the same time.
This a pretty common Italian-American dinner, although I never ate it growing up, even though my mom is Italian. It is very popular in Rhode Island and the Italian-Americans often refer to it as Sa'roll N Beans.
It is one of the easiest dishes to make and so it is great for those busy work days when you don't have a lot of time to spend in the kitchen. I'm sure there are a lot of variations and opinions on how to make it, for example some people add diced baked ham. I add it sometimes, but here is my usual rendition!
P.S. the photo shows a lot more beans than I usually add and there is should be more liquid as well.
Escarole and Beans
1 bunch escarole, washed & chopped
2 garlic cloves, minced
3 tablespoons olive oil
1 can white cannelini beans, drained & rinsed
2 cups low-sodium chicken broth
3 tablespoons grated Parmigiano ( and/or the rind end of the cheese)
Crusty baguette for dipping
Bring a large pot of water to a boil, add salt and escarole and cook for about 10-12 minutes.
Drain and set aside. In a large skillet, on very low heat, add the olive oil and garlic. Let it heat for about 5 minutes to infuse the oil with the garlic flavor. Add the beans and escarole and heat for about 2-3 minutes. Add the chicken broth and (cheese rind if you have it) and cook on medium heat for about 5-10 minutes. Add the grated cheese, salt and pepper to taste.
Add more cheese if desired and enjoy with a slice of crusty bread!
How do you use escarole?